“Paleontology is one of the most familiar and accessible of all sciences,” Roy Plotnick proclaims. Why? Dinosaurs, of course. Drawn in as children, a lucky few get the chance to make a career out of serendipitous fossil discoveries.... Read More

“The best food is always the simplest,” writes Chef Ollie Dabbous in his new cookbook, Essential. Dabbous–a Michelin starred chef with an impeccable résumé—contends that the simplest food is also the most sophisticated and aims... Read More

Ashia Ismail-Singer’s vibrant cookbook shares Indian recipes that are influenced and intensified by family and regional tastes. Part of Ismail-Singer’s singular cultural history, these dishes evince an adventurous spirit. Her Indian... Read More

Captivating and graced with exquisite illustrations, Boria Sax’s "Avian Illuminations" blends history, folklore, art, literature, and ornithology to explain why birds are such an integral part of human dreams and aspirations. Birds... Read More

Polish food authority Zuza Zak introduces the Baltic states in Amber & Rye, a stunning account of her summer tour of Estonia, Latvia, and Lithuania. Her creative versions of traditional recipes and novel use of beloved local... Read More

Katerina Nitsou’s "Macedonia" is a vibrant introduction to a Balkan culture and cuisine that is “modest, simple, and honest.” Though there is a present-day country of North Macedonia, Nitsou’s work identifies Macedonia as a... Read More

In his informative, entertaining history book, "Gossip Men", Christopher M. Elias tracks the surveillance state of the latter half of the twentieth century to its roots in both a culture of gossip and insinuation, and in a kind of... Read More

Anas Atassi’s inviting cookbook is named after a spice that is one of two keys to Syrian cuisine. The other indispensable element, Atassi contends, is figurative: “nafas,” which literally means breath, but also connotes “the art... Read More